"Mandarin duck matching" in food(shi wu ye jiang yuan yang pei ya rou shan yao zhou )

"Mandarin duck matching" in food

Introduction:

"Duck nourishing yin and lung, yam also has a strong role in tonifying Yin, strengthening spleen and lung. Eating together with duck can not only eliminate the greasy feeling of duck, but also" double lung nourishing Yin, spleen and stomach nourishing effect. " Duck meat has high nutritional value and is suitable for nourishing. Compared with other meats, duck meat is cool and has the functions of nourishing yin and lung, relieving cough and resolving phlegm. Its protein content is also about 20% higher than pork, beef and mutton. Regular consumption can enhance the physique and improve immunity. Moreover, duck meat has low fat content, and unsaturated fat is easy to be digested by human body, which can reduce cholesterol and protect heart. Yam is beneficial to the lung, cough, spleen and stomach. Yam has good moistening effect, benefiting lung qi and nourishing lung yin. In addition, Chinese yam tastes sweet and flat, not dry and not greasy. It can be eaten with duck meat, and it can also reduce cholesterol. The combination of the two is the best partner for tonic in four seasons. "

Production steps:

Step 1: clean three duck legs and put them into a cold water pot.

Step 2: fire, after the water rolls, skim the surface foam with a spoon.

Step 3: cover the pan and cook over medium heat for half an hour until the duck legs 8 and 9 are ripe.

Step 4: take out the duck leg and put it on the plate.

Step 5: take a casserole, add a little cold water into the broth, and pour it into it.

Step 6: after washing the rice, put it into the casserole.

Step 7: start with a big fire and wash the rice away. During this period, do not stop stirring a spoon, so as not to paste the pot.

Step 8: peel the yam. If you are ticklish, my method is to put a plastic food bag on your hand when peeling, and then grasp yam to avoid itching.

Step 9: cut the peeled yam into hob pieces.

Step 10: pour into the casserole.

Step 11: after boiling, turn the heat down.

Step 12: tear the cooked duck leg meat into shreds or cut it into pieces. The thickness is up to you, and the shape is up to you.

Step 13: pour the shredded duck into the pot.

Step 14: slice the ginger, cut it into shreds, and pour it into the pot.

Step 15: continue to cook for more than 20 minutes, with the smell of duck floating all over the kitchen.

Step 16: yam is soft and rotten, a small spoon of salt, not too much, to taste.

Step 17: the delicious duck yam porridge is steaming hot on the table!

Step 18: drink while it's hot, you!

Materials required:

Duck leg: 3

Yam: one root

Rice: right amount

Ginger: half

Salt: a spoonful

Note: the taste is smooth and the duck is delicious. The taste and nutrition are all in this bowl of porridge A bowl of health porridge with dual nutrition.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shi Wu Ye Jiang Yuan Yang Pei Ya Rou Shan Yao Zhou